mushroom soondubu jjigae (korean hot pot soft tofu stew)

i first tried korean hot pot soup a couple of weeks ago at a korean hole in the wall restaurant in milpitas. they actually had a mushroom vegan version. it was delicious!!!

here is my take on korean hot pot soup. i had it today for dinner and surprisingly it turned out pretty good... considering that this was the first time i've made it! a very comforting dish on a cold evening.

                                                      ingredients:

2 packages of soft tofu
tofu broth seasoning
7 oz enoke mushrooms
1 small package of beech mushrooms
1-3 tsps red chili powder
4 cups of vegetable broth
chopped green onions
sesame oil


directions
1)prep and clean mushrooms. to make sure all the dirt is out, i personally like to soak the mushrooms in water a couple of times until the water is clear. set mushrooms aside.
2) bring vegetable broth and tofu broth seasoning to boil in a medium pot.
3) add tofu and break apart in pot. cook for about 5 minutes.
4) add mushrooms and chili powder. simmer for 3-4 minutes.
5) remove from heat. garnish with green onions and drizzle with sesame oil.

korean kalbi tofu & korean mung bean sprout side dish

when i used to eat meat, i LOVED LOVED LOVED korean bbq and all the different side dishes (banchan) the meal would come with. korean grilled dishes is known as kalbi and is usually marinated beef ribs that are grilled on an open fire. for dinner tonight, i had my version of kalbi. the only thing this dish is missing is kimchee of course!

kalbi ingredients
8 oz of tofu
2 tbs brown sugar
3 tbs shoya soy sauce
2 tbs toasted sesame seeds
1tbs sesame oil
2 tsp minced garlic
1 tbs rice vinegar
2 tbs chopped green onions
2 tbs chopped ginger
1 tsp pineapple juice

Directions:

• cut tofu into 1/4 inch slices and place in a large mixing bowl or large zip lock bag
• Prepare the marinade in a separate bowl. mix together all of the ingredients.
• pour marinade and evenly cover tofu. leave in refrigerator and marinade for 2-5 hours.
  
• cook on a skillet, grill, or pan fry. i usually cook the tofu for about 2-3 mins on each side.

korean mung bean sprout ingredients
4 cups of bean spouts
5 cups of water
2 tbs chopped green onions
1 tbs minced garlic
1 tsp sesame seeds
1 tbs sesame oil
1 tsp kosher salt

directions

• boil water in a pot. add bean sprouts and cook for 4-5 mins.
• strain bean sprouts and run through cold water 5 times
• squeeze out excess water and place in a mixing bowl.
• add all the ingredients and mix well. i like to use my hands to mix everything all up.
• chill and serve as a side dish.